0.5cupgrated Parmigiano-Regiano cheeseif available, regular parmesan if not.
2tablespoonschopped Italian parsleyor 2 teaspoons dried
1cupbarbecue sauce
2stalkscelerycut into squares
1mediumwhite onioncut in half or thick slices
Instructions
Preheat oven to 375 degrees. Line a baking sheet with foil or parchment paper and set aside.
Mix the breadcrumbs and milk together in a medium-sized bowl. Set aside for at least 5 minutes to absorb the liquid.
Add the ground beef, onion, garlic, eggs, salt, pepper, nutmeg, Parmesan cheese, and parsley to a large bowl. Gently mix together just enough to spread out the ingredients.
Add the breadcrumb mixture and mix with your hands until just combined. Do not over mix.
Divide the mixture in half and place on prepared baking sheet. Form each loaf into the shape of a foot, including toes. Place the cut celery pieces on each toe to create a toe nail.
Stack thick onion slices together and place on the back of the foot to create a stump.
Bake in preheated oven for 40 minutes. Remove from oven and brush barbecue sauce over the feet loaf including the stump.
Return to the oven and bake for an additional 10 to 15 minutes or until a meat thermometer reads 160 degrees when inserted into the center of the loaves.
Allow meatloaf to stand for 10 minutes before serving.
Notes
I sliced a white onion in half to create the stump. Try to find an onion that will not be wider than your loaf. Peel off some of the layers to make it smaller if needed.
Be careful not to make your feet too thin or they will dry out and end up over cooked.
Substitute whole cashews or onion pieces for the celery if needed.
Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days.
Reheat meatloaf in a 300 degree oven, in an air fryer at 280 degrees, or in the microwave until heated through.